Estimated Nutrition (whole recipe, rough)
Counts 11 of 15 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Crab | 100g cooked | 97 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Beet | 1/2 cup (85g) | 35 |
| Okra | 1 cup (100g) | 33 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Taro | not in our table | 0 |
| Plant | not in our table | 0 |
| Scotch | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 bunch dasheen leaves (leaves of the TARO plant....found in tropical Australia , OPTIONAL)
- 1 bunch silver beet
- 12 ounces okra, cut into rounds (approx 15)
- 3 cloves garlic, chopped
- 1 whole scotch bonnet peppers (yellow squat looking)
- 1 bunch spring onions, peeled & chopped
- 1 sprig thyme, leaves only
- 1 tablespoon olive oil
- 500 g crabmeat or 6 small crabs, backs removed and cleaned and cut in 1/2
- 250 g streaky bacon, cut into small pieces
- seasoning
- 2-2 1/2 cups chicken stock or vegetable stock
- 3-5 drops of west indian hot pepper sauce (to season, ENCONA, Caribbean sauces, West Indian HOT PEPPER SAUCE.......can be purchased in Coles in)
- =
Directions
Put oil and bacon pieces in stockpot and cook bacon crispy.
Add onion and garlic and seasonings, saute-- add stock, okra, silverbeet and WHOLE pepper-- bring to boil, then simmer until all vegetables are soft-- approx 1- 1 1/2 hours-- BEING VERY CAREFUL NOT TO BURST THE WHOLE PEPPER-- with spoon carefully remove pepper and discard-- using an electric beater (or hand held swizzle stick) beat soup until vegetables are mashed down-- do not puree-- return pot to heat, and add crabmeat/ crabs-- simmer until cooked-- serve hot-- wear a bib to keep front clean when eating crabs, and sucking crabmeat from legs-- ENJOY!